These are the most delicious wheat bagles ever and the sesame seeds just stay put with water during baking. They are not 100% WW but they are half and half and mighty good. They are the bomb with a slice of tomatoe, a slice of avocado and a little squirt of mustard. I brought some of these on our last canoe trip with cantalope on the side and I was the envy of the hot dog eaters. This batch was made fresh tonight and this is the first time I put sesame seeds on top. OMG I will be making more!!!!
I bought the sesames for homemade hummus with sundried tomatoes.
1 1/2 cup All purpose
2 teaspoons veggie oil
1 cup water
1 Tbs sugar
1/4 tsp sea salt
1 tsp dried yeast
*Sesame seeds , poppy seeds, dried onions and any toppings you want for your bagel (you can do them plain too)
How to make the yum:
add everything to bowl in order given and mix with your hands until mixed and elastic about 2-3 min.
Put in a bowl and cover with plastic wrap or place a large plate on top to cover
Wait 45 min ( you can wait longer too, it wont matter) , it won't rise much, but you do this so the gluten and everything gets activated
During last 10 min. boil a large pot of water and while it is boiling divide dough into 9 pieces and oil a large piece of aluminum foil, take each piece of dough and poke a hole in the middle and place on foil. When water boils put 4- 6 pieces of dough in at a time, do not crowd, let them have room. They will sink to bottom and float to top, rotate them with a spoon with holes and cook for about 3 min each, they will expand a bit . Place on foil when done, do not drain on paper towels they will stick. And then add your toppings while they are still wet. The excess water from the bagel on the foil will coat the oven walls during baking and help make the bagels chewy and delicious. ( I cook mine on foil only you can place foil on cookie sheet too though)
When all prepping is done bake in 350 degree oven for 30 min or untill brown.